Canned refried beans CANNOT compare to this fresh, creamy, homemade wonderfulness. Burritos, chip dip, side dish or even with a spoon straight out of the skillet, once you make these super easy beans, you won’t go back to the glop from a can.
The best part about this recipe is that you can customize it to exactly your family’s tastes. Like a little more heat? Add some diced pickled or fresh jalapenos. Richer depth of flavor? Up the cumin, turmeric and garlic. Want to make it more of a chip dip? Toss in some fresh tomatoes and cilantro before simmering to thicken and then stir in a little sour cream.
Homemade Refried Beans
1/4 cup bacon fat or olive oil
1 medium yellow onion, diced
3-4 garlic cloves, crushed
30-36 oz cooked pinto or black beans, drained (store bought or home cooked)
*Secret Ingredient-1/4 cup juice from can of pickled jalapenos (or chicken broth, if desired)
2 Tblsp Montreal Steak Seasoning
2 tsp kosher or sea salt
2 tsp cumin
2 tsp turmeric
1 tsp chili powder
1 tsp paprika
In a large skillet over medium high, heat bacon grease or olive oil to shimmering. Add onions and saute until translucent. Add garlic, beans and jalapeno juice or chicken broth. With a potato masher, mash beans until desired consistency and reduce heat to low. Stir in remaining spices and other add ins as desired and to taste. Simmer and stir for 10-15 minutes until beans are bubbly and heated through.
Serve with sour cream, grated cheese, chopped fresh cilantro and chips.
*Note- The pickled jalapeno juice is really the secret ingredient to these spectacular beans. The juice adds the tiniest bit of heat but the flavor punch is out of this world. Definitely don’t be afraid to give it a try.
Makes approximately 3 1/2 cups